Great scrambled eggs aren’t about fancy ingredients—they’re about technique, timing, and patience. The difference between dry, rubbery eggs and cloud-like, velvety curds comes down to a few key steps. Follow this chef-backed method, and you’ll never overcook eggs again.
🥚 The Golden Rules of Perfect Scrambled Eggs
- Low and slow heat = tender eggs
- Constant gentle stirring = small, creamy curds
- Remove from heat early = no overcooking
- Finish off-heat = carryover cooking works for you
Ingredients You’ll Need
(Serves 2)
- 4 large eggs, fresh and cold
- 1–2 tbsp whole milk, cream, or crème fraîche (optional—but adds richness)
- Kosher salt, to taste
- Freshly ground black pepper
- 1 tbsp unsalted butter (or olive oil for dairy-free)
💡 Chef’s Note:
- Salt before cooking (not after)—it helps break down proteins for softer eggs.
- Avoid water—it makes eggs weep. Use dairy fat if you add liquid.
